Preheat oven to 350°F (175°C). Prepare flax egg (combine ground flax and water, then set in fridge for 20 minutes). Combine all ingredients in a food processor. Distribute into sprayed silicone molds or mini cupcake tins and bake 20-26 minutes. Cool for 30 minutes before serving. Lasts 5 days in the fridge.

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